Resources

New research highlighting opportunities for the Hospitality and Food Service sector to reduce the amount of food left on customers plates, but still offer value for money for diners.

The research, conducted in July 2022, provides new insights into customer behaviours and attitudes to food waste when dining out.

Citizen insights on how 'Use By' and 'Best Before' date labels impact decisions to use or dispose of yogurt and milk.

Reaffirming the critical role that the food system has to play in reducing GHG emissions both in the UK and overseas.

Working at all stages from farm to fork to improve efficiency and productivity, minimise waste, protect natural assets and reduce global warming.​

Tracking the UK's progress towards achieving the Courtauld 2030 food waste target and UN Sustainable Development Goal 12.3.

Transforming the food system is critical in the fight against climate change. We need to act now.

Share your views on the proposed refresh of the Food Waste Reduction Roadmap.

Reducing household food waste through changes to the retail environment.

The objective of the project was to take a complex product such as a ready meal and conduct a detailed review of the current process flow and identify waste hotspots and opportunities for reduction.

To meet the Courtauld Commitment 2030 food waste target and UN Sustainable Development Goal (SDG) 12.3, collaborative and concerted efforts to reduce food waste are required. Redistributing surplus food is one of the best ways that businesses can help to reduce the amount of food that ends up as waste.

The Resource Action Fund (RAF) was an £18 million fund, provided by Defra to support resource efficiency projects, with the goal of diverting, reducing, and better managing waste. The funding supported organisations in England which aimed to reduce waste and make better use of materials.

WRAP’s Scope 3 Protocols for Food and Drink businesses are being updated

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